1 (15 oz.) can black or kidney beans, rinsed and drained
1 (15 oz.) can northern beans, drained
1 (15 oz.) can garbanzo beans, drained
1 lg. tomato, chopped (1 c.)
1 c. chopped red, green, or yellow pepper
2/3 c. chopped red onion
1/2 c. chopped celery
3 tbsp. snipped fresh basil OR 1 tbsp. dried basil, crushed
2 tbsp. fresh parsley
2 tbsp. each olive oil and lemon juice
1 1/2 tsp. fresh oregano OR 1/2 tsp. dried oregano, crushed
1/4 tsp. ground red pepper

In large bowl combine beans, tomato, chopped pepper, onion, and celery. In another bowl combine 3/4 cup water, basil, parsley, olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground red pepper.

Pour over bean mixture, tossing well. Cover and refrigerate for 4 to 24 hours. Toss to serve. Makes 10 servings.